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PostPosted: 07 Sep 2007, 04:22 
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In a similar combination, you can braise apples and onions with a pork loin roast, a bit of vinegar, bay leaf and a very little bit of cinnamon and cloves, salt and pepper.

I then finish the roast with a mustard/brownsugar glaze with a bit of vinegar to moisten it, and serve wtih garlic mustard mashed potatoes.

The apples and onions makes sort of a savory apple sauce which is really good.

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PostPosted: 31 Oct 2007, 17:11 
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I invented something yummy last night. At least I think I invented it...!

(this would serve 2 people by itself, or 4 if you put it on top of cous cous or something. I ate about half this amount all by myself last night)

1 large aubergine
2 large tomatoes
a nice sprig of thyme
1 piece of goat's cheese (the round kind with a rind - looks like a log on the cheese counter)
some olive oil


Slice the aubergine so the pieces are round, about 1/2 inch thick. dust a board with salt, put the slices on it and then turn them over.

Skin the tomatoes (slit the skins & put them in boiling water for 1 min and then peel). Cut into cubes, put in a bowl with about a teaspoon of thyme leaves and some oil and salt. Cut the goats cheese into cubes and put in the tomatoes too with some black pepper.

Rinse the aubergines, throw them in a teatowel, fold up the teatowel and get the aubergines out.Heat up the oil in a frying pan, or much better, a griddle pan. About two tablespoonsful over medium heat. Fry the aubergines about 10 minutes each side until crisp and brown but squishy inside.

Throw the tomato mixture in for about 1 - 2 minutes till the tomatoes are warm, the juice has reduced a bit and the cheese has melted.

Eat it all up.

I'm so pleased I've got enough ingredients to eat this again tonight!

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PostPosted: 11 Nov 2007, 16:04 
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Location: Cambridgeshire
Cheesy Potatoes. ( or Gratin Dauphinoise if you want to be posh)

Peel potatoes and cut into slices about half an inch thick, put into saucepan with milk to cover then cook over medium heat for about fifteen minutes.

Grate some cheese, then put a layer of potatoes into an ovenproof casserole dish, sprinkle with cheese, and continue, finishing with a layer of cheese. If there is not enough milk left after cooking, add a little more.

Bake at 180 degrees for 45 minutes until potatoes are very tender.

Serve with whatever you like to go with it. My younger son loved it with crisply grilled bacon.

You can turn this into a one-pot meal by dicing some ham or a gammon steak and cooking it in one pot, then serving a salad with it.

For a more luxurious dish, use single cream instead of half the milk.

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Carpe diem, carpe noctem, carpe pecuniam et exe, celerrime.
A certain edge when she spoke of Mrs Maynard, certainly, but, after all, not everyone could love Joey.
'Life,' said Marvin, 'don't talk to me about life!'


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PostPosted: 20 Nov 2007, 23:42 
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Agonising over your Latin prep
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Thought this was most appropriate here :wink:

Liz has cleverly dreamed up a new Livejournal community for foodie-talk: it can be found here, and anyone and everyone is welcome to join (you must already have a Livejournal account to do this).

Quote:
Hurrah for food!

It doesn’t matter if you’re following a diet (either of the weight-loss or excluding because it makes you ill variety) or if you’re not – this is meant to be about healthy home-cooked food and the enjoyment of it. We believe that home-cooking instantly adds a certain level of healthiness to the food as this eliminates di-hy-sulphy-watsitate and other unpronounceable stuff from the meal. You can be a Nigella neophyte, a Delia devotee or a graduate from the throw-it-together-with-a-tin-of-tomatoes school. What matters is that you enjoy making your own food. People who use a jar of pasta sauce are as welcome as those who make it from their own home-grown tomatoes and herbs (we’d like the recipe for that). All we ask is that it’s not a shop-to-freezer-to-oven/microwave-to-plate type meal.

Share recipes or menu plans; ask (and answer) questions; discuss dishes, desserts and deliciousness; pontificate on pavlovas, pastry and pressure cookers; and tell us of any top tips.

Happy Eating!

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PostPosted: 22 Nov 2007, 20:56 
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Discovering ink blots in your Latin prep
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Joined: 14 Sep 2004, 18:50
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I have finally discovered the perfect flapjack recipe. They are perfect for the five-o'clock-muchies, and all the ingredients are in exactly the same quantities!

100g/4oz each of:
Butter
Soft brown sugar
Honey
Rolled oats
Museli

Melt the butter, sugar and honey in a pan. Stir in the rolled oats and museli. Spread in a baking tin and cook for 20-25 minutes on gas mark 5/190 C (near 20 for squigy, near 25 for crispy). Mark into squares or oblongs and leave until nearly cool, then chop into the pieces. Leave until cold, then wrap individual pieces in squares of greaseproof paper, twisted at each end to close.

Perfect for lunch boxes and general scoffage. They'll last for at least six days in an airtight box, but the only way I know that is from making a double quantity batch - normally we scoff them in about 4 days!

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PostPosted: 23 Nov 2007, 13:19 
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Agonising over your Latin prep
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Joan the Dwarf wrote:
I have finally discovered the perfect flapjack recipe.


:lol: How many thousands of flapjacks did you have to toil over before reaching the perfection? (And what a hard job, tasting them all...) :lol:

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[size=75]"Somehow, he felt, as he had never felt before, the want of a woman to sit facing him as he read a new book on pulmonary complaints." (Jean of Storms)


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PostPosted: 10 Dec 2007, 18:11 
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Having a say in the Sale theme
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Location: Cambridgeshire
Egg-nog.

Highly alcoholic, very calorific, but delicious.

6 large eggs.
Large tin of condensed milk or two smaller ones
Half pint of cream sherry,
Half pint of brandy.

Beat the eggs thoroughly until frothy, then gradually beat in the condensed milk. When very well mixed, gradually beat in the sherry and brandy. Pour into either sherry or brandy bottles and put the caps on tightly.

Store in a cool place to mature, shaking the bottles well a couple of times a week.

Drink.

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Carpe diem, carpe noctem, carpe pecuniam et exe, celerrime.
A certain edge when she spoke of Mrs Maynard, certainly, but, after all, not everyone could love Joey.
'Life,' said Marvin, 'don't talk to me about life!'


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PostPosted: 19 Feb 2008, 12:07 
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I'm having a boring day in the office today, so here is my recipe for curry sauce.....

I say curry sauce, but you can only have it cold - because of the yogurt, if you heated it, it would go grainy

1/2 white onion (don't use red - it turns the mixture a hideous colour)

1 tablespoon of butter (probably 1 oz)

2 level teaspoons brown sugar (demerara nicest)

2 rounded teaspoons (or more) good Garam Masala powder (avoid Schwarz or supermarket own brands like the plague)

4 heaped tablespoons Greek yogurt. Don't use low-fat varieties, the texture isn't right.

1. Melt the butter on the lowest heat you can. Add the curry powder and stir for a few moments.

2. Add the onions and sugar.

3. Allow to soften, stirring occasionally until the onions are transparent.

4. Turn the heat up to medium and allow the edges of the onions to 'catch' (the browned onions add to the flavour but it's better to let them soften completely first)

5. Take off the heat and leave for a few minutes to cool. Add the yogurt and mix thoroughly until all the melted butter is absorbed. (I didn't say this was a slimming recipe!)

Refrigerate till cold. If you've used salted butter you probably won't want to add salt, but if unsalted I think it needs some.

This is what I use to make my version of coronation chicken (which to be fair is just this sauce, some chopped mint & coriander and cold chicken) because I loathe mayonnaise.

I also eat it with a mixture of roasted squash, garlic & sweet potatoes. And I've got it with some prawns mixed in for lunch today. Yum![/i]

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PostPosted: 29 Mar 2008, 22:19 
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Does anybody have a butterless biscuit recipe?


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PostPosted: 30 Mar 2008, 21:38 
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Mia wrote:
Does anybody have a butterless biscuit recipe?


Did you want butterless as in non-dairy or butterless as in without the fat, Mia?

If it was non-dairy you can substitute Pure (or another dairy free spread) for the butter in an ordinary recipe.

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PostPosted: 30 Mar 2008, 22:07 
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Thanks Vikki! I wanted butterless ie I had none in the house. I made some oat cookies with sunflower oil in the end. I'll post the recipe here soon. :)


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PostPosted: 10 Apr 2008, 17:42 
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Learning the difference - can and may
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Garlic and Ginger salad dressing

A couple of garlic cloves grated using a fine grater.
A lump of fresh root ginger grated using a fine grater.
Juice of 3 limes plus some of the zest if you like.
Oil to taste, (about twice/three times the volume of the lime juice) I used sunflower but you could use olive oil.
Mix in a jar/cup/bowl whatever. Mix well just before you pour it over the salad.

You might also want to add some/all/none of the following:
Soy sauce
Chilli
Sesame oil
Chopped fresh coriander

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Last edited by Katherine on 13 Apr 2008, 14:41, edited 1 time in total.

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PostPosted: 12 Apr 2008, 11:46 
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Katherine, how big, roughly, is a 'lump' of fresh root ginger. Are we talking 3cm or more? Thanks :D

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PostPosted: 13 Apr 2008, 14:40 
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Learning the difference - can and may
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Joined: 31 May 2005, 17:32
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You know how ginger comes in sections a couple of cm big? Probably one of those. It's a matter of personal taste though, keep tasting until the flavours seem balanced rather than one dominating.
The quantities I gave make quite a lot so you may want to scale quantities down.

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 Post subject:
PostPosted: 28 Apr 2008, 22:24 
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Does anyone have a foolproof recipe for cheese scones?


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PostPosted: 19 May 2008, 20:51 
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Having a say in the Sale theme
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There are loads of recipes on the net, Cryst. One of our local bakers, Tom's cakes, puts cracked black peppercorns into the cheese scones. Unfortunately they won't give away their recipes, so I can't tell you any more than that.

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Carpe diem, carpe noctem, carpe pecuniam et exe, celerrime.
A certain edge when she spoke of Mrs Maynard, certainly, but, after all, not everyone could love Joey.
'Life,' said Marvin, 'don't talk to me about life!'


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PostPosted: 30 Jun 2008, 18:25 
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This is Nigella's but I love it:
Preheat oven to 220C/gas mark 7.
Sift 500g plain flour, 1 teaspoon of bicarb and 4 1/2 of cream of tartar into a large bowl. Rub in 50g butter/marg and 25g trex(or another 75g butter/marg) till it is like damp sand. Add 75g of cheese. Mix well. Add 300ml milk all at once. Mix briefly. Turn out on a floured surface and knead into a dough. Roll out into 3cm thickness. Cut out scones. Place on greased baking tray and cook for 10 mins.

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PostPosted: 24 Sep 2008, 13:50 
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CUT AND COME AGAIN FRUIT CAKE

EGGLESS RECIPE

14 oz plain flour
2level teaspoons baking powder
1 level teaspoon bicarb of soda
1/2 level teaspoon ground cinnamon
1 level teaspoon mixed spice
4 oz margarine
8oz soft brown sugar
6oz sultanas
4oz seedless raisins
2oz glace cherries, quartered
1oz chopped mixed peel
1/2 pint milk
1 dessertspoon vinegar

Grease and line a seven inch cake tin.
Sift flour, baking powder, bicarb and spices into a bowl. Rub in the margarine, and when evenly ditributed, add the sugar and fruits.
Stir the vinegar into the milk and mix into the dry ingredients. Smoothe the surface of the cake.

Oven: moderate. Gas Mark four or 180 degrees electric.
Bake at this heat for 1 hour, then turn oven down to Gas Mark 3 or 160 degrees for 3/4 of an hour. Test by inserting skewer into centre of cake. if it comes out clean, cake is cooked.
Cool on a wire rack.

_________________
Carpe diem, carpe noctem, carpe pecuniam et exe, celerrime.
A certain edge when she spoke of Mrs Maynard, certainly, but, after all, not everyone could love Joey.
'Life,' said Marvin, 'don't talk to me about life!'


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 Post subject:
PostPosted: 26 Oct 2008, 22:28 
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Cheese Scones (based on a Homepride recipe)
Half pound self raising flour
Small pinch of salt
2 oz Butter
Quarter pint liquid made up a ligthly beaten egg and milk (one or two eggs can be used depandant on size of eggs. The critical factor is the total liquid is a quarter pint. All milk can be used but I prefer an egg and milk mix)
3 oz of Red Leicester or Gloucester cheese.
Optional 1teaspoon dry mustard powder

Put the flour, salt and butter in a food processor and process at a medium spped until crumb stay reached. Add most, but not all of the cheese, and most but not all of the liquid and mix again. If needed add the remaining liquid if too dry or the dough does not come together.
Turn out on to a floured board and work lightly into a smooth ball. Roll out to about three quarter inch thickness and cut out into rounds. Should make between 8 and 12 dependant on size of cutter. ( suggest a one and half ot two inch cutter). Remaining dough can be drawn together and rerolled until it is all used, however do not over work.

Use the remaining liquid to brush the tops of the scones and put the remaining cheese on top.

Bake for 10 minutes at mark 7 or 220 C.

(Make sure scone dough is thick before cutting into rounds as if they are too thin there is not enough dough to rise whilst baking. If they are less that half an inch thick they may well be thin and dry more biscuit than scone, not rising at all)
Turn the mix


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 Post subject: Re: Recipes
PostPosted: 20 Nov 2008, 12:01 
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Two flour-free cake recipes:

Nutella Cake
Serves 8
Nigella Lawson: How to be a Domestic Goddess

for the cake
6 large eggs -- separated
1 pinch salt
125 g soft butter
1 big jar of Nutella (400 g)
1 tablespoon Frangelico or water
100 g finely ground hazelnuts
100 g dark chocolate, melted

for the icing
100g hazelnuts
125 ml double cream
1 tablespoon Frangelico, rum or water
125 g dark chocolate

Preheat oven to 180 degrees C. (350 F).

Grease and line a 23cm / 9-inch springform pan.

In a large bowl, whisk the eggs whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you're using), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. Most of the skins should come off. Transfer to a plate and let cool.

In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully. Ice the top with the chocolate icing, and decorate with the hazelnuts.

Damp Apple and Almond cake

3 tart apples
lemon juice
2 tsps cast sugar

8 eggs
325g ground almond
235g caster sugar
1 tbsp lemon juice
50g flaked almonds
tsp icing sugar

Use the first set of ingredients to make apple puree, and let it get cold. Then process it with the eggs, almonds, sugar, and lemon juice, pour into a 10inch / 25cm spring-form tin (greased and lined), sprinkle over the flaked almonds and bake at 180C for 45 mins, or until a skewer comes out clean.

Let it cool to warm, and decorate with icing sugar. It's nice cold too.

ETA: I can't believe I forgot about this one!

Chocolate Cloud Cake
Nigella Bites
Serves 8-10

INGREDIENTS

250g dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange (optional)
23cm springform cake tin

for the cream topping:
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling

METHOD

1. Preheat the oven to 180°C/gas mark 4.
2. Line the bottom of the cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35–40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
7. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
8. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

ADDITIONAL INFO

You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and cream.


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